Ingredients:

  • 4 lbs fresh peaches, peeled, pitted, and roughly chopped
  • 0.5 cup apple cider
  • 2 cups granulated sugar
  • 0.5 cup light brown sugar, packed
  • 1 tbsp lemon juice, freshly squeezed
  • 1 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 0.5 tsp vanilla bean paste

Instructions:

  1. Prep the fruit. Peel, pit, and roughly chop your 4 lbs of fresh peaches. Note: To peel easily, score an 'X' on the bottom and blanch in boiling water for 30 seconds.
  2. Start the softening. Combine peaches and 0.5 cup apple cider in your heavy pot.
  3. Simmer the base. Cook over medium heat for 15 minutes until the peaches are soft and falling apart.
  4. Purée the mixture. Use an immersion blender to process the fruit until completely smooth and velvety.
  5. Incorporate sweeteners. Stir in 2 cups granulated sugar, 0.5 cup light brown sugar, and 1 tbsp lemon juice.
  6. Add the aromatics. Whisk in 1 tsp cinnamon and 0.25 tsp ground cloves.
  7. Reduce the volume. Simmer uncovered over low heat for 1 hours until the mixture is thick and a deep amber color.
  8. Test the set. Spoon a small amount onto a chilled plate; it should hold its shape without weeping liquid.
  9. Finish with vanilla. Remove from heat and stir in 0.5 tsp vanilla bean paste until the flecks are evenly distributed.
  10. Jar it up. Pour the hot butter into sterilized jars, leaving 0.5 cm of headspace.